Pioneer Woman pulled pork from The Pioneer Woman site rubs a bone-in pork shoulder with brown sugar, mustard, and garlic before slow cooking it in apple cider for 6 hours. And the recipe serves 6 to 8 on pretzel rolls at approximately 620 calories per serving, since the slow cooker handles everything after 10 minutes of prep.
Most pulled pork recipes sear the roast on the stovetop before it goes into the slow cooker, but this version skips that step entirely. So the rub seasons the raw meat directly, and the apple cider and onions build the braising liquid from scratch without any extra pans to wash.
Cutting 12 slits into the pork and pressing a halved garlic clove into each one is the step that pushes flavor deep into a 5 to 6-pound roast. And if you just rub the garlic on the surface, the center of the shoulder tastes flat after 6 hours because the seasoning never penetrates past the outer inch.
Source: The Pioneer Woman (thepioneerwoman.com)
Pioneer Woman Pulled Pork
Course: DinnerCuisine: AmericanDifficulty: Easy8
servings10
minutes6
hours620
kcalHalved garlic cloves press into slits cut across a trimmed pork shoulder before a rub of salt, brown sugar, mustard, and pepper coats the outside. Then sliced onion, thyme sprigs, and apple cider surround the roast in the slow cooker for 6 hours on high until the meat pulls apart with two forks.
Ingredients
- For the rub:
6 cloves garlic
4 teaspoons kosher salt
1 tablespoon brown sugar
2 teaspoons ground mustard
3 teaspoons ground black pepper
- For the slow cooker:
1 (5 to 6-lb.) bone-in pork shoulder roast
1 large yellow onion, thinly sliced
8 sprigs of thyme
1 cup apple cider
- For serving:
Dijon mustard
12 pretzel rolls, split and toasted
Directions
- Trim the roast: Cut the fat cap on the pork shoulder down to about 1/4 inch thick.
- Cut the slits: Then make 12 slits all over the surface of the meat.
- Stud with garlic: Once the slits are cut, slice each garlic clove in half lengthwise and press one piece into each slit.
- Mix the rub: Then combine the salt, brown sugar, ground mustard, and black pepper in a small bowl.
- Season the roast: Once mixed, rub the spice blend all over the pork shoulder.
- Place in the slow cooker: Then set the roast fat cap side down in the insert.
- Add the aromatics: Once the pork is in, scatter the sliced onion, thyme sprigs, and apple cider around the sides.
- Cook on high or low: Then cover and cook on high for 6 hours or low for 8 to 10 hours until pull-apart tender.
- Remove the thyme: Once done, pull out the thyme sprigs and discard them.
- Shred the pork: Then use two forks to pull the meat into bite-sized pieces directly in the slow cooker.
- Toss with the juices: Once shredded, gently toss the pork with the onions and cooking liquid.
- Serve on rolls: Then spread Dijon mustard on toasted pretzel rolls and pile the pulled pork and onions on top.
FAQs
Can I use a boneless pork shoulder instead?
The source page says boneless works, but the bone gives the cooking liquid extra flavor as the roast breaks down over 6 hours. And bone-in shoulders also hold together better during the long cook, so the meat shreds into cleaner pieces instead of falling into mush.
But if boneless is all you can find, reduce the cook time by about 30 minutes on high since boneless roasts cook slightly faster. And add an extra 1/2 cup of apple cider to compensate for the flavor the bone would have contributed.
What can I use instead of apple cider?
The source page suggests chicken broth, beef broth, or beer as direct swaps for the apple cider. And each one changes the flavor profile slightly, since beer adds bitterness while broth keeps the taste more neutral.
But the apple cider gives the finished pork a subtle sweetness that pairs especially well with the brown sugar in the rub. Since only 1 cup goes in, the apple flavor stays in the background and does not make the meat taste like a fruit dish.
Is it better to cook on high or low?
The source page says both temperatures yield fork-tender pork, and the choice depends on your schedule. And high for 6 hours works for a same-day cook, while low for 8 to 10 hours fits a workday timeline.
But low and slow generally produces a more tender result, because the gentler heat breaks down the collagen without tightening the muscle fibers as much. Since the rub and apple cider do not change between settings, the only real difference is texture and timing.
What sides pair well with pulled pork sandwiches?
Coleslaw is the classic pairing because the cool crunch cuts through the rich, fatty pork. And the pioneer woman green bean casserole works alongside for a fuller spread, since the cheddar white sauce and crispy panko add a different texture to the plate.
But pickles and pickled red onion also balance the richness without adding another heavy side. And skip bread-based sides like garlic toast, because the pretzel rolls already cover the starch.
How should I store and reheat leftovers?
The shredded pork and cooking liquid store together in an airtight container in the fridge for up to 4 days, and the juices keep the meat moist as it sits. Then reheat on the stovetop over medium-low or in the slow cooker on warm for up to 4 hours, which the source page confirms.
And the pork freezes well for up to 3 months if stored with enough cooking liquid to cover the surface. Then thaw overnight in the fridge and reheat gently, the same low-heat approach that works for reheating the pioneer woman sloppy joes filling without drying it out.
